Eating Free Blog

Eating Free

A Plant-Powered Sweet Treat By Sharon Palmer, The Plant-Powered Dietitian This recipe for black bean brownies is one of my favorite recipes in my new book, Plant-Powered for Life. Not only are they incredibly delicious, they pack in some serious plant-powered nutrition. As the name suggest, the recipe calls for black beans, a type of…

Guest blogger, Dr. Janet is a nationally recognized expert in the field of health, wellness and cardiovascular disease prevention and the best-selling author of three books on heart health. Janet holds master’s degrees in both nutrition and exercise physiology and a doctorate in exercise physiology. This recipe is from her second book: Prevent a Second Heart…

Whole Grain Goodness By Sharon Palmer, RD Carbohydrate-rich foods often get a bad connotation as individuals are quick to associate carbohydrates with the highly refined grains we typically find in processed breads, cakes, cookies, and other baked goods. While it’s true research is showing that all these highly refined carbohydrates may be increasing our risk…

Guest post by Jennifer Nordwall, a freelance contributor to Everyday Health. You might think that summer is a much easier time to seek out local, fresh food in your community. After all, the sun is shining, the earth is green, and there is a farmer’s market around every corner offering farm fresh berries, dark green…

This is a quick and delicious meal you can make in minutes with your leftover roasted vegetables. 1. Add desired amount of roasted vegetables to blender 2. Add vegetable or chicken stock 3. Blend and pour into pan 4. Heat at low temperature 5. Season to taste and Enjoy!

This is similar to a traditional ratatouille, and it is one of my best secret weapons. I use this as a side, in pasta sauces, in salads, on meats—you name it. The combination brings a different dimension to your dishes, and it gives you so many great vegetables. Once you bring this into your recipe…